Galatoire’s Crabmeat Maison. Pan-sauteed flounder with edamame humus and a blueberry glaze. Barbecue Gulf shrimp with a goat cheese and smoked sausage grits cake. U.S. athletes’ caloric intact at the London Olympics this year will come from sources a lot more interesting than just energy bars and sports drinks.

The dishes above are a few from the menu planned by eight chefs from Louisiana, Mississippi, Alabama and Florida, who will jet over to London and cook at four events for Team USA, their families and other visitors as part of a BP-sponsored promotion of Gulf Coast seafood.

Sichel, who took over Galatoire’s kitchen last October, will prepare two of the venerable restaurant’s classics: cold Crabmeat Maison (flaky white meat with a caper-scallion-creole mustard aioli) and crabmeat au gratin. “I wanted to represent crabmeat. This is the season; the meat is perfect, and that’s what I really love right now,” he said. “We know what sells here, and I know what will be a winner over there.”

Folse also will showcase crabs with a roasted bell pepper-cream sauce-topped Pontchartrain crabcake.

The chefs will get help with the logistics on the ground from London’s Mosimann’s, which Folse said is “caterer for the crown.” The schedule will be busy, so the Gulf Coast contingent may not have much time to sneak off to swimming, track or other Olympic events.

But Folse — who back in the 1990s promoted Louisiana food by cooking at some of London’s high-profile hotels — does plan to make one game-focused excursion.

“I’m going to be in London on the Glorious 12th (Aug. 12), which is the opening of the grouse hunt,” he said. “I plan to go to Rules, one of the oldest restaurants in Europe (established in 1798, according to its website). It’s a game-focused restaurant, and I’m bringing them a copy of my wild game cookbook. If I can do that, it will be like my gold medal for the trip.”